John Myers
Gazpacho Soup
The perfect gazpacho soup recipe with a picture and simple step-by-step instructions.
- 1100 g Tomatoes
- 400 g Cucumber
- 1 Green peppers
- 1 Red peppers
- 70 g Fennel fresh
- 120 g Celery
- 2 Onions
- 7 Garlic cloves
- 4 tbsp Olive oil with garlic and peperoncino
- 3 tbsp Brandy vinegar
- 750 ml Chicken broth instant
- Salt and pepper
- 6 Ice cubes
- Croutons
- Scald the tomatoes, peel off the skin, quarter and core. Peel the cucumber and cut into pieces that are not too large. Wash one green and one red bell pepper, cut in half and remove the skins and seeds. Cut off the leaves and root ends of the fennel and celery and chop both. Peel and halve the onion and garlic.
- Pick up some vegetables for decoration or a small stick of celery.
- Gradually put all the vegetables in the blender, add olive oil, vinegar and chicken broth. Puree the whole thing finely. Season with fresh pepper and salt. Let the gazpacho cool down. Let it steep in the refrigerator for at least 3 hours.
- Now transfer the gazpacho to a serving bowl, stir ice cubes into the gazpacho. Before serving, sprinkle the gazpacho with croutons and / or diced vegetables.
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